The Red Door is where a California wine country feel with farm to table cuisine, boutique wines, craft beer and great service all come symphonically together.
Executive Chef Jason Boniface
HOODIES (Take-out special)
$29 Dinner for 2 with bottle of wine
Tuesday- Fish (Of the moment), charred Brussels sprouts, creamy grits, door salad, dessert
Wednesday- Pulled pork mac & cheese, garlic green beans, salad, dessert
Thursday- Meatloaf, creamed corn, roasted potatoes, door salad, dessert
Tuesday- Fish (Of the moment), vegetable risotto, door salad, and Desser
Wednesday- Ma’s tomato gravy, linguine, garlic bread, door salad, dessert
Thursday- Pork skirt steak, chimichurri, smashed potatoes, collard greens, door salad, dessert
Tuesday- Fish (Of the moment), vegetable quinoa, door salad, dessert
Wednesday- Meaty lasagna, garlic bread, door salad, dessert
Thursday- Cowboy Chili, Jalapeno cheddar cornbread, charred Brussels sprouts, door salad, dessert
Tuesday- Fish (Of the moment), roasted potatoes, corn succotash, salad, dessert
Wednesday- Chicken broccoli penne Alfredo, garlic bread, door salad, dessert
Thursday- Whole roasted chicken, creamed corn, roasted potatoes, door salad, and dessert
RD Gift Cards make the perfect gift anytime of the year!
Someone getting married, having a birthday or you want someone to have a Red Door experience? Stop by and pick up a gift card today!
It goes like this:
-Born and raised in New Hampshire
-College U of M
-A couple of years working for Chart House
-A couple of years managing fine dining restaurants in Melbourne, FL
-Owner/operator of Kipling’s Restaurant ’87 to ’93
-Moved to upstate NY and worked as a Restaurant consultant for 2 years
-Moved to West Hartford and began a wine negociant business (also met further wife, Lori)
-Convinced Lori to not only marry him, but to relocate to Florida. (by far the crowning achieve)
-Once kids germinated, I decided to get out of sales and stay closer to home; First opened Tim’s Wine Market, then when Tim decided to get into franchising is when Red Door materialized
and that is the short story…if you need more of the details, you’ll have to pony up for a big red or small batch whiskey and hear the stories!
If you are wondering how all these New England people ended up together, it was sorta by accident; at least for Chef Jason. Raised just 20 minutes from where Jonathan and Richard grew up in New Hampshire, Jason interned at Mountain Lake Country Club in Lake Wales, after graduating from culinary school. He returned to New England and became an upcoming, young chef under the tutelage of famed Boston chefs Jamie Bissonette and Ken Oringer. At the ripe age of 30, he decided to get out of the north east cold and journey to a warmer brighter future.
Chef intended to work at a highly regarded gastropub in Tampa; but while staying at a friends house in Lakeland he ventured into the Red Door. The rest is modern history as Chef Jason has deftly folded his persona and food into what was initially pushed forward by Richard. Together with Jonathan and the rest of the Red Door team, they are working hard at making the dining experience at the Red Door unique every single time you venture in.
Jonathan was raised in the bustling metropolis of Manchester, NH. A gifted long distance runner; he first ran track at Keene State College but ended up at UF as a Gator. It is there where he met his soon to be wife, Shaullanda. On breaks at school, Jonathan would visit his first cousin, Richard, who at the time owned a restaurant in Melbourne, FL called Kipling’s. Helping whenever he had time at the restaurant, he caught the family disease “entrepreneur-ism”. After College his wife got a gig as a singer for Broadway touring shows (the Lion King, Rent, High School Musical). Jonathan tagged along as a supervisor and manager for all the products sold at the shows. Traveling the entire country he collected as much info as he could on some of the country’s best (and not so good) restaurants, vowing to utilize that knowledge. When the couple decided it was time for family, they settled back in Polk county, where Richard had already opened the Red Door. Jonathan jumped aboard and shortly there after helped relocate the biz to its new location on Palmetto St.
With Daughter Alena, the LaCombs are living the dream!
"Grandparent Channeling" - Richard DeAngelis
I recently had an industry friend, someone who has a better than your average bear’s understanding of food and wine, tell me we needed to “dumb” down our menu. The message was that we needed to be more like our competitors; that we are too eclectic, over the top.
The only item I felt might be over reaching our “market” has been the Bone Marrow. I was hesitant about putting it on the menu - thought it might be a little too aggressive. It was such a hit we had to leave it on our summer menu! Looking at our summer menu, I can’t see where we are so “weird” or eclectic as to not being understood. I do suppose that some of our dishes are a bit more suited to days our grandparents were in their hay day. I can remember some of my first “fine dining” experiences with my grandparents, being coxed into trying escargot, eating frog legs after being told it was chicken. Ginormous steaks and heaping plates of food would have been considered over the top.
As I write this, my Chef is visiting his brother in Portland, Oregon. He is popping into as many restaurants as he can, checking out what is not just trending, but also what is becoming standard. My wife and I recently were in New Orleans doing the same. What we learn climbs its way on to our menu. I don’t want to discount what my friend was suggesting, but as beef prices fly in the stratosphere, we are working on being sustainable and affordable; not to be crazy different, but to offer great food. Come check out our frog legs; soon we’ll have rabbit back on the menu, (something that was on every menu we saw in New Orleans regardless of regionalism or price range. )
~ MISSION ~
Bringing a California Vineyard Experience to Lakeland, Florida
Fresh baked bread, groovy cheese, killer wines...the staples of life! Take it home or enjoy with friends on our relaxing porch, Red Door Wine Market is the closest thing to a California wine country tasting room this side of Bakersfield.
We offer a great value in wine as well as a place to hang and enjoy great wines and cheeses as well as cool micro brews.
our core is to be organic…not in the sense of organic food, but used in the sense of authenticity. "Expressions" inspired by others but created by us. We want to be authentic in our approach.
equal; as in congruent. we use the same principles to guide us in how we look at both the front door of our business and the back.
we are a hospitality business; so we also have a strong desire to serve; not just food or beverage, but our community and the needs of our guests.
to be a generational business; not to be a fad. We want to relevant which comes easiest when you are a student of the game; as in we never think we are high and mighty, we are always trying to learn more and looking for ways in which to improve and get better. Our culture is everything.